So this week has been good so far with cooking religiously after work and also posting recipes. So overall the week is going great inspite of the work stress.
After the overdose of semi Italian baked veg pasta stomach craves for something Indian with extra spices, even the thought makes me slurrrrrrppp 😋.
So decided to make something that is fast and does not demand a side dish. It is a very simple and typically Indian dish with no experimenting 😀.
What & how much you need
- Basmati rice 1 cup
- Lemon slice – 1 or 2
- Onions finely sliced 2 big ones
- Ginger garlic paste (fresh) 2 tsp
- Fresh chillies 2
- Whole spices – all that is available in your kitchen (bay leaf, cardamon, cloves, star aniseed, jeera etc) – 4-5 of each. (Some to be used while boiling rice)
- Turmeric powder – 1/2 tsp
- Coriander powder – 2 -3 tsp
- Meat Masala 1-2 tsp
- Salt to taste
- Coriander leaves finely chopped
- Mint leaves – 2 or 3 finely chopped
- Boiled eggs – 3
- Oil – 1 spoon
- Ghee – 1 tsp for the flavour
How to proceed
Put some water on boil, add half the whole spices, salt, lemon slices and the rice. Lemon slices are added so that the rice does not stick to each other. Let the rice cook. This will take about 10-15 minutes. Drain and keep aside. Remove the whole spices and the lemon slices from the rice.
Take another deep pan and add the oil and ghee (you can use only ghee too). Add cumin seeds, bay leaves, Cinnamon stick, cardamon, cloves and let the flavour release. Add the ginger garlic paste, followed by chillies and sliced onion. Let the onion cook till it turns from pink to a very light brown colour (note that it should not burn).
Add all the spice powder one after another and salt, keep mixing so that spices does not burn.
Chop the boiled eggs and add them to the pan and mix so that the spices get mixed to the eggs as well. Add the rice now and mix well.
Keep it on high heat for about a minute or two. Add the chopped coriander and mint leaves and mix. Turn off the gas. You can garnish with some fried onions before serving.